Holiday dinners do not always need turkey or ham. Sometimes you want something different. Sometimes you want ribs.
This cook shows how fast and simple holiday ribs can be when you use direct heat and a sweet fig glaze that turns into a shiny coating on the outside. The cook stays under three hours from start to finish.
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The flavor stays bold, warm, and perfect for a holiday table.
Direct Heat Holiday Ribs with a Fig Glaze
Equipment
- Kamado style grill or similar charcoal grill
- Upper rack or grate extender
- Tongs
- Foil
- Small pot for glaze
- Knife for scoring membrane
- Spray Bottle
Ingredients
Ribs
- 7 LB Pounds Pork Spare Ribs
- ½ CUP Dad Rub 1.2 Estimated (See Note for Recipe)
- 3 tablespoon Cinnamon Estimated
- 3 tablespoon Nutmeg Estimated
Spritz
- 1 CUP Apple Cider Vinegar
- 1 CUP Apple Juice
Fig Glaze
- 1 STICK Unsalted Butter
- ⅔ CUP Brown Sugar
- 10 OZ Fig Preserves
- 1 teaspoon Paprika
- 1 teaspoon Cinnamon
- 1 teaspoon Nutmeg
- ⅔ CUP Apple Cider Vinegar
- 1 tablespoon Dad Dust 50 percent granulated garlic, 50 percent granulated onion, splash of MSG
- ½ teaspoon Salt
Instructions
Prep the Grill
- Set up the grill for direct heat cooking. Light the coals and bring the grill to about 300F or 149C. Use the upper rack or a grate extender to keep the ribs as far from the fire as possible.
Prep the Ribs
- Remove the ribs from the package. Pat them dry. Score the membrane with light crosshatch cuts. Do not trim the ribs. Season the back side first with Dad Rub 1.2 plus cinnamon and nutmeg. Flip and season the top side heavily. Let the ribs rest while the grill comes to temperature.
Start Cooking
- Place the ribs on the grill once it reaches 300F or 149C. After 30 minutes, rotate the racks to even out the heat. Check that nothing is burning.
Make the Fig Glaze
- Melt the butter. Add the brown sugar. Once melted, add the entire jar of fig preserves. Add paprika for color. Add cinnamon and nutmeg. Add the apple cider vinegar for acidity. Add Dad Dust and salt. Simmer until thick and syrupy. Taste and adjust if needed.
Flip and Spritz
- After the first hour, flip the ribs meat side down. Spritz with the apple cider vinegar and apple juice mix. Flip back after a few minutes. Continue cooking until the ribs reach the mid to high 170F or about 80C in the center.
Wrap
- Wrap the ribs with a small splash of spritz to steam. Cook about 30 minutes.
Glaze and Finish
- Remove the upper rack. Bring the ribs closer to the fire. Unwrap. Brush on the fig glaze. Place the ribs back over the fire for 10 to 15 minutes to set the glaze.
Rest and Slice
- Let the ribs rest 15 minutes. Slice from the back side so you can see the bones clearly. Serve with extra warmed fig glaze.
Video
Notes
Nutrition
Tried this recipe?Mention @DadGotThis or tag #DadGotThis!The first step is building the fire. A Kamado style grill handles direct heat well. The key is getting the ribs far enough away from the flame so they cook without burning. Raising the grate or using an extender helps create space between the ribs and the coals. Once the fire lights, bring the grill up to around 300 F or 149 C. This cook stays at that temperature the entire way. It is a faster method than low and slow. It still gives you tenderness with a different texture and bark.
The ribs start with simple prep. There is no trimming. The only work is patting them dry and scoring the membrane with a few light crosshatch cuts. Scoring keeps the ribs together while still allowing heat to work through. It also avoids chewiness without pulling the membrane off completely. After that, the seasoning is pure holiday flavor. Dad Rub 1.2 goes on first. Then cinnamon and nutmeg. Season the back side first so the top stays clean and presentable. Seasoning from up high gives an even coat. A windy day makes this harder, but the coverage still works. The ribs wait on the board while the grill settles at 300 F or 149 C.
Once the grill is ready, the ribs go on the upper rack. The cook begins fast. After the first 30 minutes, the ribs get a rotation to even out the heat. Building the fire on one side makes the rotation important. The bottom stays clear with no burning. The ribs start to take on color. While they continue cooking, it is time to make the fig glaze.
The glaze starts with butter and brown sugar. When they melt together, the jar of fig preserves goes in. This becomes the base for the glaze. Fig works well with holiday spices and creates a shiny finish. For color, paprika goes in. For warmth, there is cinnamon and nutmeg. For acidity, there is apple cider vinegar. For extra savory flavor, Dad Dust goes in along with a little salt. The mixture simmers until it thickens. It needs to reach a syrup stage so it sticks to the ribs. A taste test confirms the balance. It is sweet and bright with warm spice and a little tang. This glaze will finish the ribs and give them shine.
Back at the grill, the ribs finish their first hour. They flip meat side down. They get a spritz of half apple cider vinegar and half apple juice. This helps with moisture and color. After a few minutes they flip back. The ribs show good bark development and deeper color. A temperature check shows numbers in the 170s and 180s F or around 80 C. The ribs bend well and show they are close to the tender stage.
At this point the ribs get wrapped. A small splash of spritz goes into the foil to steam the ribs. They stay wrapped for about 30 minutes. This short wrap makes them extra tender without turning them mushy. When it is time to glaze, the upper rack comes off to move the ribs closer to the fire. The foil opens and reveals more pullback and deeper color. A bit of cooking spray helps prevent sticking.
The fig glaze goes on thick. It melts into the surface and creates a glossy coat. The ribs go back over the fire to set the glaze. Ten to fifteen minutes is enough to tighten the coating without burning the sugars. The shine becomes clear. A quick rest of fifteen minutes allows the ribs to hold together for slicing.
Slicing from the back side helps you see the bones. The knife runs between each bone cleanly. There is a little smoke ring even though this is direct heat. The texture is tender and fall off the bone. The glaze adds sweetness and warm spice with every bite. The cinnamon and nutmeg work with the fig to create a holiday flavor without being overwhelming. The apple cider vinegar in the glaze keeps the sweetness in balance. You can add more glaze on top if you want a stronger hit of fig and spice.
The full cook takes under three hours. It includes cooking, wrapping, glazing, and resting. For anyone who wants holiday ribs without spending all day at the grill, this method works well. Direct heat cooks fast. The glaze brings shine and flavor. The seasoning brings warmth. The result is a holiday dish that stands out on the table.
These ribs show that holiday cooking can be simple. They also show that you can take a classic barbecue item and turn it into something festive with just a few changes. A little cinnamon. A little nutmeg. A jar of fig preserves. Direct heat. That is all it takes to create a new holiday favorite.
Ingredient and Equipment Links:
Fig Preserves: https://amzn.to/3XRm6YU
Kamado Joe: https://www.KamadoJoe.com
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